Platinum Recruitment – Feature of the Month
Each month the team at Platinum Elite Chefs bring you an industry specific feature from one of the UK’s finest establishments. This Month’s feature: Ollie Dabbous - Head Chef - Dabbous - London Find out more about Ollie in our 60 seconds on the clock feature......... Ollie where are you from?
Just south of London originally, via Kuwait City. Which chef influenced you the most?
Probably Gary and RB from Le Manoir, as that was where my most formative years were. They've been a great support, and I have all the time in the world for both of them. What/where was your best ever meal?
A big bowl of pasta at 3am at Cuckoo Club!
What’s your favourite cookbook?
I haven't bought one for years! Probably "One day at Mugaritz" for the memories it brings back. Loved the people and the place immensely. What is the next restaurant you want to visit?
I would love to visit my good friend Danny Hunter's restaurant, The Royal Mail Hotel, near Melbourne in Australia, as well as that of my former flatmate, Lennox Hastie, who is soon to open up in Sydney. Just a case of finding the time! What’s your favourite produce to cook with?
That’s Impossible to answer. Who would be in your fantasy brigade?
I already have it! My current brigades are amazing, and I couldn't ask for any more from them. Where would you go on a stage?
Somewhere hot and sunny where the kitchen closes after lunch! If you weren’t a chef what would you be?
A jewellery designer or interior designer. What would be your advice to anyone looking to get into the industry?
Do something else instead. If they ignore this and go ahead anyway, then they'll have half a chance. For more information on Ollie Dabbous and his new restaurant take a look at the website www.dabbous.co.uk Ollie thank you very much for taking the time out of your busy day to take part in our recipe feature and good luck in your new restaurant, i wish you every success Why not try and recreate Ollie’s Celeriac with Moscatel Grapes dish......Enjoy! See you next month Andy Celeriac with Moscatel Grapes, Burnet, and Toasted Hazelnuts Ingredients
1 Celeriac
1 Lemon
100g Gold label extra virgin olive oil (fruity as opposed to peppery)
50g Moscatel grapes
5g Moscatel vinegar
1/2 bun Salad burnet
50g Toasted hazelnuts, lightly seasoned
Salt
• On a japanese mandolin, cut fine lengths of the celeriac, as wide as possible, just 2mm thick.
• Blanch for 10 sec in simmering salted water (30g/1l) then refresh in ice water. Dry on a tea towel.
• Juice the trimmings, bring to just under a boil to clarify, then pass through double muslin and chill over ice. Season v. lightly with salt and lemon juice.
• Halve the grapes, deseed, and add a single drop of moscatel vinegar to each half.
Assembly
• Dress the celeriac sheets with some salt, lemon and olive oil, then divide between 4 bowls, along with the grapes and hazelnuts. These elements must all be room temp.
• Top with burnet leaves, and pour in the chilled celeriac juice (ice cold).
(Incredibly simple, yet far more than the sum of its parts) If you’re interested in working alongside top quality chefs such as Ollie Dabbous send your CV to andy.sinclair@p-r-c.co.uk or call 01202 203150. | 
